62: Root Beer Ingredients 3 ounces Hires extract 4 lbs sugar 4 3/4 gallons water 1/2 t yeast 1 pint warm water Directions Pour extract over 4 lbs of sugar mix well Dissolve mixture in 4 3/4 gallons of lukewarm water Mix 1/2 T of dry active yeast in a pint of lukewarm water. Allow to stand 5 minutes. Stir well and strain through cheesecloth Add the yeast mixture to the solution of sugar, extract, and water. Mix well and pour into sterilized bottles immediately. Fill bottles to within 1/2 inch of the top to minimize spoilage caused by excess air. Cork bottles securely. Place bottles on their sides in a warm place until effervescent. The product should be ready to drink in about 5 days. Move bottles to a cool place. Refrigerate just before drinking.

68: Sour Cream Banana Stack Ingredients 2 Cups Bisquick 2 eggs 1 cup milk 1/2 cup sour cream 4 to 6 T butter 2 bananas, sliced int 1/4 inch discs Directions Mix together Bisquick, eggs, milk and sour cream. In a large skillet or griddle melt 2 T of the butter over medium heat. Pour out pancakes to about 4 inches in diameter. As pancakes set, place sliced bananas onto their uncooked tops. When the batter bubbles in the tops of the frying pancakes begin to pop, carefully flip them and cook the other side. they will be quite fragile, and the banana slices make them unwieldy, so use a large spatula and a quick firm motion to get under them. Continue frying pancakes, adding butter as needed to keep skillet slippery.

80: Coconut Cake Ingredients 1 box Yellow Cake Mix 1 Can Pina Colada Coconut cream 1 can condensed milk 1 container cool whip (lg) 1 can bakers coconut (lg. bag) Walnuts - cover the cake Directions Fix cake according to instructions on box, when done, remove cake from oven. While warm use end of spoon (wooden) to make holes in cake. In bowl, mix pina colada cream and condensed milk together and pour over top of cake. When cake has cooled cover top with walnuts, cover top with cool whip, cover with coconut